stromboli

This is bread dough carelessly brought to its shaggy state.

Let me tell you a secret about bread dough *whispers* if you would bring it together simply like this and then walk away from it and leave it alone for ten or twenty minutes then the dough will be much easier to knead. The reason for that is the water begins to destroy the flour by activating and releasing enzymes within the wheat that ultimately destroys it. The tight protein molecules begin to unravel and that right there is half the work of kneading. Within minutes of kneading the unraveled proteins stick to each other forming a network that actually holds in air. You can feel in your hands the difference between dough that kneaded immediately, tough and uncooperative, and dough that has rested, baby soft and nearly self-kneading, or better stated, dough that just sat there deteriorating molecularly. 

Man, am I ever bummed out. I bought three types of sausages for this but when it came to making it I could find only two in the refrigerator, and I tore that whole thing apart looking for the third package.

Therefore I was forced to compensate creatively.

I have on hand grass-fed ground beef that I can spice up ridiculously intensely, and I have excellent top quality bacon. I also have fresh jalapeño peppers and sweet summer onions, and frozen Hatch chiles. 

Sauce can be omitted. 

Or the sauce can be anything. Even tomato paste diluted with water. This is nearly one full small tin of tomato sauce. The rest will be wasted. Or maybe I can use it for dipping.